What if you took the flavors of luscious heirloom tomatoes and fresh eggs and combined them for an unparalleled flavor sensation? Well, you'll find out when you whip up a batch of tomeggos!

Ingredients

6 large eggs

6 large tomatoes

1 tablespoon vegetable oil

1 medium chopped onion

Salt, pepper, and garlic powder to taste

1/2 cup Swiss cheese, shredded

Directions

Cut the tops off of the tomatoes and scoop out the seeds and membrane. Turn the tomatoes upside down on paper towels to allow excess liquid to drain for a few minutes.

Lightly drizzle the tomatoes with vegetable oil.

Add a small amount of chopped onion to the bottom of each tomato, then sprinkle a very small pinch of garlic powder, salt, and pepper into each tomato.

Crack one egg into each tomato.

Bake in a 400-degree oven for 45 minutes or until the eggs are thoroughly cooked. Sprinkle with shredded Swiss and bake for another 5 minutes or until the cheese is melted.

Create Your Display Name

In order to finish the submission process, you'll need to create an author display name that will identify you within the recipe portal. You will see your display name as the recipe author and on any comments you submit. You will only need to create a display name once.